Ruby Doyle'S Punch - cooking recipe

Ingredients

2 large cans (32 or 46 oz.) unsweetened pineapple juice
2 liters (32 or 46 oz.) ginger ale
6 pkg. unsweetened cherry red Kool-Aid
1 gal. White Dairy ice cream
3/4 c. or more sugar to taste

Preparation

Mix pineapple juice and Kool-Aid, using 3/4 cup or more sugar to taste; refrigerate.
Minutes before serving, slice ice cream in half; pour ginger ale into mixture that was refrigerated and put half of the ice cream into punch bowl.
Using ladle, pour mixture of punch over ice cream a few times.